The part that requires patience is skinning the peppers. After roasting them, the skin is supposed to peel off easily. I had a little difficulty with it, even after putting them back in the broiler to roast more. I threw in the towel (literally and figuratively) after removing only about 60% of the skin, and the soup still came out fine. So no worries if you can't get all the skin off.
I love all soup, but a rich, creamy soup wins me over every time. Like the other creamy soups I've blogged about, this gets it's texture from a potato. It's so much healthier (and animal friendly!) than using cream. Bon appetit!
Roasted Yellow Pepper Soup
- 3 yellow bell peppers
- 2 Tbsp. olive oil
- 1/2 large onion, chopped
- 1 leek, sliced (white and pale green part only)
- 1 large russet potato, diced
- 2 cups vegetable stock
- Dash of salt and pepper
|The peppers should look like this once|
removed from the broiler.
- Roast the peppers: cut them in half and remove the seeds and stem. Place on a baking sheet and broil until the skins begin to blister, between 5 and 10 minutes. (I had to take some out after 5 minutes, and leave the rest in for 10, so keep an eye on them).
- Once the skins have blistered and are beginning to brown, place the peppers in a bowl, cover with a dish towel, and let sit for 15 minutes.
- In a large pot, sauté the onion and leek in oil until tender, about 5 minutes.
- Add the potato, broth, salt and pepper.
- Bring to a boil.
- Lower heat, cover and let simmer until the potatoes are tender, about 20 minutes.
- Peel the skin from the peppers.
- Chop the peppers and add to the pot. Cook for another 5 minutes.
- Working in batches, transfer the soup to a blender and blend until smooth.